Preparation

In a medium bowl toss chicken with flour, 1/4 teaspoon salt and pepper.

Add chicken to the skillet and cook, stirring occasionally until all sides are brown and it is cooked thoroughly. Add in onions and garlic and cook until onions are tender, about 5 minutes.

In a small bowl mix cornstarch with coconut milk. Add this mixture into the skillet along with the basil, cinnamon, turmeric and remaining salt and stir until combined. Cook for another 3-4 minutes until sauce has thickened.